Published on Main

We have put off visiting the restaurant for almost 3 years since moving back to Vancouver after an absence of 10 years so we decided it would be time to pay a visit for our anniversary a week before Christmas.nnService was exceptional. Both the maître d’ and our server were friendly and helpful.nnWe opted to order from the regular and seasonal à la carte menus for dinner:nn- Brezeln - The pretzel buns were soft and warm and we could not resist putting a big glob of the honey cultured butter on every bite.nn- Octopus - The tentacles were tender and springy at the same time. The slight heat from the sauce was perfect in cutting through the richness of the meat.nn- Chicken fried maitake - The coating was very flavourful but we found the the seasoning a bit too heavy.nn- Scallops - They were fresh and sinfully delicious with the sauce.nn- Sunchoke Dumplings - A dish with simple ingredients but it was easily the most flavour rich and balanced dish of the evening.nn- Hunters Chicken - I like that both dark and white meats were served on the dish. Although I generally stay away from white poultry meat but all the pieces were tender and juicy. The seasoning was a bit on the saltier side for us though.nn- Hay - The custard dish was interesting and we were told it’s been the most popular dessert offering since the restaurant doors opened. It reminds me of a deconstructed tres leches cake from a restaurant on the North Shore years agar when I was hoping for a good piece of cake.

Birthday dinner with family. Came highly recommended and did not disappoint, from the very beginning to the end, it was really on point. The room was understated but very nice, service was amazing and the food was next level. We loved Bar Susu and were sad to see it close but we learned that Published was affiliated so very happy we get to have the KFC fried matsutake mushroom. Everything was delicious but highlights were the gnocchi, strip loin and scallop. The staff were very attentive and even gave my wife a nice birthday parting gift.

I have mixed feelings about the food. Roasted scallop, and side stripe prawns were marvelous. Flavours were nuanced and well resolved. KFC maitake, pacific octopus, and wagyu lettuce wrap were good, but didn't blow my mind. Not Michelin starred worthy IMO.nnThe biggest letdown was the dessert -- it's tarte tatin a la mode. Just say it's tarte tatin instead of mystifying and masquerading it as something so original that you couldn't name. Our friendly server was overly excited about it, saying it's better than anything else on their menu. Was I missing the innuendo between the lines? He also said it's a flan when he served it. Are we even speaking the same language? It turned out that the puff pastry wasn't even crispy, worse than what I make at home. Only the quenelle of homemade vanilla ice cream can be considered good. I know your kitchen might have over-prepared a dish and you might be desperate to get rid of the surplus. But tricking your customers into ordering them isn't an option.nnIt was the second mistake our server made that night. He ordered just one bite-size aebleskiver canape for my wife and me to share. This isn't supposed to happen in a Michelin starred restaurant as consistency is everything.nnAnother issue has to do with my zero proof Chokeberry No-gronie -- it tasted great, but I was charged 10% liquor tax for a non-alcoholic mocktail. I don't even know if it's legal to do so. I hope they remit what they charged me to the government instead of pocketing it.nnMaybe we need to order the tasting menu to experience the chef's vision. But my wife and I really don't have the appetite for 10 courses and they stopped offering the shorter version. With some many dining choices in town with exciting offerings, I don't think I'd come back any time soon.

The food at Published is the best I’ve ever had in Vancouver. There is a reason this place has a Michelin star. Indeed, the extraordinary attention to detail and the exemplary service make for an unforgettable experience. We had six courses and all of them were incredible. The hunter chicken, chips and dip, and hay custard were standouts, but each course was amazing. My girlfriend and I will definitely be back soon. Thanks to the staff for being so friendly as well.

We had a wonderful fall tasting menu dining experience at Published. Each dish was beautifully prepared and uniquely delicious, you could tell that a lot of work and attention was put into each dish. The service was excellent - Tristan, Joe and the rest of the team were all very professional, attentive and efficient. The pacing was just right as there were many dishes and gave us some time to digest between each dish. Some favourites were the Poached Oyster Smoked garlic with preserved tomato, Spotted Prawn Nasturtium BC Citrus Kosho, Foie Gras Root Beer, Toasted Hay Dungeness Crab, BC Matsutake mushroom in the aromatic yuzu dashi broth was exceptional, and most favourite dessert was the Black Sunchoke Dilly Bar. The main dish of BC pork was well prepared and delicious and exceeded expectation since I’m very picky on pork dishes. We walked out well-fed and happy with the food and the service.

Directions to Published on Main with public transportation

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